In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press the crumb mixture into the bottom of each glass, forming a sturdy base.

In another bowl, beat softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy. In a separate bowl, whip heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

Peel and chop apples into bite-sized pieces. In a skillet over medium heat, add chopped apples and sprinkle with cinnamon. Sauté for about 5 minutes until the apples are slightly softened.

Assemble the parfaits by spooning a layer of cheesecake filling over the crust in each glass. Add a layer of sautéed apples, drizzle with caramel sauce, and repeat until filled.

Cover each parfait glass and place in the refrigerator. Chill for at least 2 hours.

Before serving, drizzle additional caramel sauce on top and add a sprinkle of cinnamon or chopped nuts.